Bruschetta with Heirloom Tomatoes and Basil

Serves 4 as an appetizer

• 4 pieces of country loaf style bread

• 1–2 garlic cloves depending on size of clove

• 3–4 small to medium heirloom tomatoes, seeds removed and discarded, diced

• Olive oil

• Sea salt

• Basil leaves, hand torn or chiffonade

• Black Pepper (optional)

Instructions

Toast the bread until golden in color. Rub each piece of bread with a garlic clove. Drizzle with olive oil and a sprinkle of sea salt. 

In a small bowl, combine the tomatoes, some torn basil leaves, and a pinch of sea salt.

Top the bread with the mixture and finish with a drizzle of olive oil and some freshly cracked black pepper if you like.